http://www.donaldrussell.com/cullen-skink.html7726Traditional Cullen Skinkhttp://www.donaldrussell.com/media/catalog/product/s/m/smoked-haddock-fillet-03_3.jpg0.00GBPInStock/Recipes/Fish & Seafood Recipes/Smoked Fish RecipesMelt the butter in a large pan and add the onion and leekMelt the butter in a large pan and add the onion and leek0http://www.donaldrussell.com/4 SERVINGS2011-10-25

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Traditional Cullen Skink

by Bertha Niven

Ingredients

2-3 Smoked Haddock Fillets

50g Butter

1 large Onion (chopped)

½ a Leek (white section only, chopped)

700g Potatoes (chopped)

300ml Milk

Small carton Single Cream

Instructions

Melt the butter in a large pan and add the onion and leek, then add the potato taking care not to let it stick to the base of the pan. Add the milk and bring to the boil, reduce to a simmer and cook slowly.

Separate the fish into chunks and add to the soup, simmer until cooked and add the cream to serve.